skish
IT

Toast with ricotta, marinated zucchini and mint

Fresh and light, perfect for summer.

  • 10 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Toast with ricotta, marinated zucchini and mint

Per serving

Calories
300 kcal
Protein
12.4 g
Carbohydrates
40.5 g
Fat
10.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Bread2
  • Part-skim ricotta80 g
  • Zucchini100 g
  • Mint2 g
  • Lemon juice1 teaspoon
  • Extra virgin olive oil1 teaspoon
  • Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

  1. Wash and trim the courgettes and shave them lengthways into thin ribbons with a vegetable peeler.
  2. In a bowl dress the ribbons with the oil, lemon juice, a pinch of salt and torn mint leaves and leave to marinate for 5 minutes, until softened.
  3. Meanwhile toast the bread slices for 2–3 minutes, until crisp.
  4. Spread the light ricotta on the toast and top with the marinated courgettes, letting some of the liquid drain off first.

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